italiancuisine – Page 2

最正宗、最傳統的「真。意大利肉醬闊條麵」(The Classic Tagliatelle al Ragu Bolognese)

Posted on August 28, 2016January 27, 2020 by 傑西

可能讀者見到標題會覺得太誇張了，什麼是真肉醬意粉？我們平時吃的不是肉醬意粉嗎？真肉醬意粉又有什麼不同及特別？作者就在這篇介紹及分享吧。

Maybe you feel strange when see the title in Chinese, why I’m talking about this? and wondering what’s different between the one we knew and the one I’m sharing, let’s see below explanation :

在意大利，肉醬意粉是週末家人聚會必吃的菜式，而這菜式亦已註冊成為一個有標準份量、材料及煮法，一般的肉醬菜式只可稱為Ragu，亦有很多食材選擇及煮法，只有用上在意大利Bologna這個地方的煮法才可稱為Ragu Bolognese。

First, Ragu dishes is the most important dish for family gathering every weekend in Italy, however, this dish had been registered as a standard method of ingredients and cooking method, there are many ragu cooking methods which using other ingredients, this only can called “Ragu”; The only cooking method that created by the place called Bologna can only be called “Ragu Bolognese”

另外，之前也有文章說過關於不同意大利粉的分別，然而，意大利人對意粉的用法其實很講究，而這款菜式在意大利一定要用上闊條麵，用來把肉醬掛在意粉上一起食用。

On the other hand, there are vary pastas in Italy, they are using specific pasta for special sauces, so, this Ragu Bolognese must have to use Tagliatelle pasta for the dish.

可是，這菜式在世界各地流傳下，已變奏出不同版本，已經不再是本身的味道；老實說，作者由小到大在香港吃的肉醬意粉也是濃濃的番茄汁味及醬汁很多的版本，而英文卻永遠寫 Spaghetti Bolognese; 然而，現在學習中的真正意大利菜色才知道我們香港的版本一直是錯誤的版本，所以今次作者分享真正的肉醬闊條麵材料及做法，希望讀者知道真正的味道。

This ragu dishes is very famous all over the world, unfortunately, this is not like the original one in other countries we are tasting nowadays. In Hong Kong, I’m having this dish which taste so many ketchup and so full of red sauce on it, and so called “Spaghetti Bolognese” in many restaurant menus. However, I only knew that I’m eating a wrong version since child when I’m now studying Italian cuisine, therefore, I would like to share the original method of the REAL Tagliatelle al Ragu Bolognese in this post.

材料 (Ingredients) ：

牛油 (Butter) – 55g

意大利咸肉 (Pancetta) – 55g

免治牛肉 (Minced beef) – 100g

免治豬肉 (Minced pork) – 100g

洋蔥 (Onion) – 1pc

紅蘿蔔 (Carrots) – 1pc

西芹 (Celery) – 1pc

牛肉湯 (Beef stock) – little

番茄膏 (Tomato paste) – 3 tablespoons

紅酒 (Red wine) – 1 glass

巴馬臣芝士 (Parmesan Cheese) – few

鹽 (Salt) – little

黑胡椒 (Black pepper) – little

做法 (Method) ：

1. 把所有蔬菜切成小粒、意大利咸肉也切成小粒
Cut all the vegetables into a small cubes, pancetta also cut into small cubes

2. 準備一個大鍋，下牛油，待牛油溶化一會，加入意大利咸肉略炒至出油及微香
Prepare a big pan, add butter, then put the pancetta in and stir until little oil comes out and little brown

3. 加入洋蔥炒至軟身，然後加入其他蔬菜炒勻
Add onion, and stir until soft, then add other vegetables, stir well

4. 加入所有免治肉炒至變為啡色
Add all meats and stir until meats turn brown colour

5. 倒入紅酒並待一會至酒精揮發
Pour in the red wine and let the alcohol evaporate a while

6. 把番茄膏加入少許牛肉湯，溶化後加入鍋內，伴勻
Use the beef stock to dilute tomato paste, then put them into the pot and stir well

7. 再加入牛肉湯蓋過肉醬後，轉小火，慢煮1.5小時，中途要留意水量，如果太乾就加少許牛肉湯並輕輕攪拌以免舔底
Pour the beef stock to cover the meat, turn the gas to very very small and slow cook for 1.5 hours, monitor it for sometimes, if too dry, just add some beef stock on it, better stir a little some times too.

8. 加鹽及黑胡椒並試味，最後灑上芝士就可以了。
Add salt and black pepper, taste it, finally put the cheese on the top, finished.

[wpedon id=”1981″ align=”left”]

蜆 (clams), 麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

白酒煮蜆意粉 (Spaghetti alle Vongole)

Posted on June 23, 2016January 27, 2020 by 傑西

夏天來臨，又是吃蜆的時候了，這款意粉看似味道很清，但用白酒煮開了的蜆，加了少量辣椒，清甜帶少辣，適合夏天沒胃口的菜式，煮法又簡單又快，不用長時間在悶熱在廚房內，大家試試煮吧。

It’s summer time now, clams is one of the popular seafood during the time, this tasty spaghetti dish is easy and fast cooking dish, just use few simple ingredients to bring out the sweetness of the clams, let try it.

材料 (Ingredients) :

蜆 (Clams) － 400g

油浸鯷魚 (Anchovies) – 3-4條 (3-4fillets)

蒜頭 (Garlic) – 3瓣 (3 cloves)

辣椒 (Chilli) – 1條 (1 pc)

蕃茜 (parsley) – 一小紥 (A handful)

車厘茄 (Cherry Tomato) – 8粒 (8 pcs)

白酒 (Dry White wine) – 150ml

檸檬皮 ( Lemon peels) – 少量 (few)

橄欖油 (Olive Oil) – 少量 (few)

做法 (Method) :

1. 蒜頭切薄片、辣椒切碎、油浸鯷魚切碎
Slice the garlic, chilli and anchovies into small pieces

2. 準備一個鍋，先煮意粉
Prepare a pot for cooking spaghetti

3. 用一個平底鍋，下油，把蒜頭、辣椒及鯷魚炒一下
Prepare a sauce pan, add some oil, and put garlic, chilli and anchovies into the pan, stir a little bit

4. 再加入蜆仔及白酒，煮一會，待酒精揮發後，蓋上待蜆仔打開
Add clams and white wine, cook a while, then lid on, cook until all clam shells are opened

5. 最後加入車厘茄、檸檬皮、蕃茜及意粉，伴勻就完成了
Add cherry tomato, lemon peels, parsley and spaghetti, stir it and finished.

[wpedon id=”1981″ align=”left”]

青口 (Mussels), 麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

蘑菇青口意粉 (Mushroom and Mussels Spaghetti)

Posted on April 19, 2016January 27, 2020 by 傑西

這道菜來自意大利南部，那裏有海又有山，兩者的結合，帶來一個清淡但好吃的菜色。

This dish is comes from South of Italian, Sea and mountain oven there, so this is a well combine between two, this dish is light but well flavour.

材料 (Ingredients) :

青口 (Mussels) – 1磅 (1kg)

蘑菇 (Mushrooms) – 5-6個 (5-6 pcs)

洋蔥 (Onion) – 半個 (1/2 pc)

車厘茄 (Cherry tomatos) – 3-4個 (3-4 pcs)

意大利咸肉 (Pancetta) – 2片 (2 slices)

白酒 (White Wine)- 150ml

蕃茜 (Parsley) – 少量 (handful)

黑橄欖 (Black Olives) – 10粒 (10 pcs)

橄欖油 (Olive Oil)

做法 (Method) ：

1. 把意大利咸肉切小粒，洋蔥切薄片，蘑菇切片及車厘茄切小件
Chopped pancetta into small pieces, cut onion into thin slice, cut mushroom into slice and cut cherry tomato into small pieces

2. 準備一個鍋，落橄欖油，加入意大利咸肉，炒一會，然後加入洋蔥、蘑菇及黑橄欖再炒
Prepare a pot, olive oil in, put the pancetta in and stir a little bit, add onion, mushroom and black olives and stir little while

3. 放入青口略炒，倒入白酒，蓋上，待大約5-10分鐘，打開蓋，檢查是否所有青口已打開
Put mussels in, then pour in white wine, lid on, then let it cook for around 5-10 minutes, then open the lid and check whether all the mussels are opened

4. 再放入車厘茄及蕃茜，煮多一會，加入意粉伴勻就完成了。
Then add in cherry tomato and parsley, stir a little, then add spaghetti and mix well, finished.

[wpedon id=”1981″ align=”left”]

牛肉 (Beef), 肉類 (Meat), 麵食 (pasta), 切肉機 (Meat Slicer), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

意式牛肉卷螺絲粉 (Involtini Beef Fusilli)

Posted on April 10, 2016January 27, 2020 by 傑西

這道菜對於喜歡吃蒜香味及蕃茜的朋友來說是一大享受，雖然煮法比較繁複，但卻是味蕾的享受，值得一試的。
This dish is suitable for those people who really love garlic and parsley, although it’s quite complicated to cook, but the flavour is really amazing, it’s worth to try.

材料 (Ingredients)：

牛肉(beef) – 200克 (200g)

蒜頭 (garlic) – 4瓣 (4 cloves)

蕃茜 (parsley) – 4條 (4 strig)

西芹 (celery) – 1條 (1 stick)

紅蘿蔔 (carrots) – 1條 (1 pc)

洋蔥 (onion) – 1個 (1 pc)

罐裝番茄粒 (chopped tomato can) – 1 罐 (1 can)

茄膏 (double concentrated tomato paste) – 1湯匙 (1 tablespoon)

巴馬臣芝士 (parmesan cheese)

甜羅勒 (basil)

紅酒 (red wine) － 150ml

水 (water) – 半罐及150ml

鹽 (salt)

黑胡椒 (black pepper)

橄欖油 (olive oil)

做法 (Method)：

1. 將蒜頭切成薄片，備用
Cut garlic into thin slices and set aside

2. 把牛肉切成薄片，用鎚怕扁及成大塊，把牛肉片排放在枱上
Cut the beef into thin slice, use hammer beat it into flat slice and line up at the table

3. 平均地灑上鹽及黑胡椒，再刨些芝士碎
put some salt, black pepper and grate some cheese on the top of the beef slice equally

4. 然後放上蒜片，每件牛肉大約放4-5片，再放上番茜 (最好連少許莖)
put some garlic slices, around 4-5 slices for each beef, then put parsley on the top

5. 把牛肉片捲上，最後用牙簽串好固定
roll up the beef slices carefully and use toothpick to fix the shape

6. 準備個鍋，加入橄欖油，放入牛肉卷，用中火把牛肉卷煎至金黃
Prepare a sauce pan, add some oil, put the beef rolls in, use medium fire and grill until brown colour

7. 再加入紅酒，煮至紅酒只剩下三分一，把牛肉卷盛起備用
Then pour in red wine and cook it until the wine slimmer remain 1/3, take up the beef rolls and set aside

8. 把西芹、紅蘿蔔及洋蔥切小粒
chopped celery, carrots and onion into small cubes

9. 在原鍋加入橄欖油，放入剛切好的蔬菜，炒至軟身
use the same sauce pan, add oil, put all the vegetables in then stir fry until soft

10. 倒入番茄粒及水，把茄膏加水再倒入鍋
pour the chopped tomato can in and add half can of water, then mix tomato paste with water and pour it into the pan

11. 加入鹽及黑胡椒
add some salt and black pepper

12. 再把牛肉卷回鍋，放入甜羅勒
put back the beef rolls and add basil

13. 轉細火，蓋上，慢煮45分鐘
turn the heat down to slow, lid on and slow cook for 45 minutes

14. 煮好後先把牛肉卷取出，先把牙簽小心地拿走，然後切成小舊
After cooked, take the beef rolls out, pull out the toothpick carefully and cut into small pieces

15. 把醬汁與螺絲粉拌勻，放上切好的牛肉卷，再刨些芝士碎就完成了。
Put the sauce with fusilli and mix well, put the beef rolls on top and grated some cheese as well, finished.

[wpedon id=”1981″ align=”left”]

肉類 (Meat), 雞類 (chicken), 麵食 (pasta), 意大利菜 (Italian Cuisine), 攪肉機 (Meat Grinder)

番茄雞肉丸意粉 (Chicken Meatball Spaghetti)

Posted on March 22, 2016January 27, 2020 by 傑西

這款雞肉丸意粉是作者及愛人的至愛，清淡但又很香的一道麵食，如果剩下來的，會用來做翌日的早餐，意大利人很喜歡用這款來做意式三文治，雖然做法及材料比較多，但值得一試的。

This pasta dish is the most favourite dish for me and my beloved one, it’s so delicious, sometimes we can’t finished it, then we will leave it to make Italian meatball sandwiches too. Although it’s quite a lot ingredients and cooking method , but it’s worth to try.

材料 (Ingredients) :

肉丸材料 (Meat ball) :

雞肉 {雞胸或去骨雞脾肉} (Chicken meat – breast or boneless chicken leg) – 1/2 磅 (1/2 pound)

蒜頭 (Garlic) – 2瓣 (2 cloves)

辣椒 (Chilli) – 1隻 (1 pc)

意式麵包糠 (Bread crumbs) – 50g

番茜 (Parsley) – 適量 (few)

巴馬臣芝士 (Parmesan Cheese) – 適量 (few)

黑胡椒 (Black Pepper) – 少許 (few)

蛋 (Egg) – 1隻 (1 pc)

鹽 (Salt) – 少許 (few)

醬料材料 (Sauce) :

洋蔥 (Onion) – 半個 (1/2 pc)

紅蘿蔔 (Carrots) – 1條 (1 pc)

西芹 (Celery) – 1條 (1 stick)

意大利番茄碎 (Chopped Tomatos Can) [ 如果讀者已有意大利番茄醬也可以直接用 (You can use Passata sauce instead) – 1 罐 (1 Can)

鹽 (Salt) – 少許 (few)

甜蘿勒葉 (Basil) – 大量 (Handful)

巴馬臣芝士 (Parmesan Cheese) – 適量 (Handful)

做法 (Method) :

1. 把雞肉用攪肉機做成肉碎 (由於作者最近的超市沒有已攪好的肉碎，所以要自己動手)
Use meat grinder to make ground meat (If you can buy ground chicken meat, please skip this step)

2. 蒜頭、辣椒、番茜切碎，芝士刨碎，並加入肉碎內
Chopped garlic, chilli and parsley, grated some cheese and add into the ground meat

3. 再加入鹽、黑胡椒、蛋及麵包碎，用手搓勻所有材料
Put some salt, black pepper, egg and bread crumbs into the ground meat, then mix it well by hand

4. 用手搓出一個個小肉丸子，不要太大，一隻指頭大小就好了
Use your hand and make it a little meat ball one by one, not too large, just a finger tips size

5. 準備一個平底鍋，加入3-4湯匙橄欖油，加入肉丸，用慢火煎至金黃，不時搖晃，令肉丸均勻地煎
Prepare a sauce pan, add some olive oil, fry the meat balls in small heat until golden brown, shake it sometimes